Zucchini (Courgette) Rolls with Pesto Rosso; the update Recipe
Ingredients
- Zucchini (Courgette) Rolls with Roasted Cherry Tomatoes and Pesto Rosso
- 1 medium - large zucchini, for 8 thin slices
- 1/2 cup ricotta cheese
- 10 pimiento-stuffed green olives, roughly chopped
- 1 good handful fresh basil, snipped
- 15 - 20 cherry tomatoes, cut in half
- 2 tbs pesto rosso (red pesto sauce)
- 2 tbs red wine
- 2 tbs olive oil
View Full Recipe at Thyme for Cooking, the Blog
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1660g | |
| Calories 712 | |
| Calories from Fat 378 | 53% |
| Total Fat 42.71g | 53% |
| Saturated Fat 12.35g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 228mg | 10% |
| Potassium 3812mg | 109% |
| Total Carbs 61.03g | 16% |
| Dietary Fiber 17.3g | 58% |
| Sugars 35.04g | 23% |
| Protein 28.61g | 46% |
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